GUARANTEED fresh fish
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- Peter Maxwell
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1 GUARANTEED fresh fish SPECIAL AIR freight ARRANGEMENTS PERMIT UNUSUAL fish VARIETY from COASTAL REGIONS. THIS ALLOWS US TO PRINT OUR fresh fish SELECTIONS DAILYI OUR FRESH INGREDIENTS WE STRIVE TO OffER YOU THE finest fresh fish, MEATS, AND VEGETABLES. FRESHLY MADE DESSERTS OUR KITCHENS DAILY BAKE THE ASSORTMENT Of PIES AND CAKES DISPLAYED ON OUR DESSERT TRAYS, EARLY EVENING DINNERS SUNDAY DIXIELAND BRUNCH OYSTER HOUR CELEBRATION LARGE SELECTION Of " LIVE" MAINE LOBSTERS Lunch
2 MY SHRIMP COCKTIUL BRlSTOLSHRlMPCOCKTIUL OYSTERS ROCKEfELLER. with Imperial glaze CLAMS CASINO. topped with red and green peppers and bacon FRIED TOKI'ELLlNI, with Fra Dlaoo/o sauce CLAM CHOWDER. New /lngland style CREOLE GUMBO, spicy New Orleans style CRAB SOUP, Maryland style SOUP SAMPLER. a tasting of all three cup 2.25 bowl 3.35 cup 2.35 bowl 3.45 cup 2.35 bowl THE BRISTOL SALAD BAR Is a composition of fresh, crisp garden greens. a wide selection of r~ naturalljegetables, SBlJOry relishes, marinated salads. and freshly made dressings. Platter With Entree 2.50 WARM SCALLOP & SHRIMP SALAD, crisp greens. fresh mushrooms,. vegetables, tomatoes, funtlna cheese topped with sauteed scallops and shrimps In a warm bacon dressing COBB SALAD, "California Classic", combining turkey. toma~ eggs, fresh mushrooms,. avocados, bleu cheese, and red sweet onions atop crisp shredded romaine lettuce In an herb vinaigrette dressing SPINACH SALAD, garnished with radish slices, tomatoes. chopped egg". aoocacto". and enokl mushrooms with warm bacon dressing SMALL SPINACH SALAD with choice ofsoup SALAD BAR with choice of soup 7.95 small 2.95 large COFFEE.95 TEA.95 DECAfFEINATED COFFEE.95 SOD/\. MILK.95 L25
3 DAilY OYSTER SELECTION CHESAPEAKE (MARYLAND) EACH.85 JAMES POINT (VIRGINIA) EACH.75 special ENTREES FRESH BASil CHICKEN, MESQUITE BROILED BONELESS CHICKEN BREAST, SERVED WI TH A BASIL CREAM SAUCE, RICE PILAF AND SAUTEED FRESH VEGETABLE. PASTA PRIMAVERA, FRESH BROCCOLI, CAULIFLOWER AND ZUCCHINI, TOSSED WITH FETTUCCINE PASTA AND A ROMANO CHEESE CREAM SAUCE, SERVED WITH GARLIC TOAST BLUE SCROD - BEURRE BLANC. FRESH BOSTON BLUE SCROD MESQUITE BROILED AND TOPPED WITH A LEMON AND THYME BUTTER SAUCE, SERVED WITH NEW POTATOES AND SAUTEED FRESH VEGETABLE ALL ENTREES INCLUDE THE FAMOUS BRISTOL BISCUITS, SAUTEED FRESH VEGETABLES, AND YOUR CHOICE OF FRESH FRENCH FRIES, PASTA, RICE PILAF, RED SKIN POTATOES, OR CREAMY CHEESE POTAlOES. FRESH FISH BROILED OVER MESQUITE ~ MAHlMAHI (FLORIDA) 8.95 MONKFISH (BOSTON) 7.95 ATLANTIC WHITEFISH (BoSTON) RAINBOW TROUT (OZARKS) 7.25 MAKO SHARK (FLORIDA) 8.95 YELLOWTAIL () 7.95 PACIFIC SNAPPER (OREGON) SilVER SALMON (ALASKA) 8.95 SEAFOOD KABOB ON RICE PILAF WE BLACKEN ANY ITEMS UPON REQUEST FRESH FISH SAUTEED & BAKED SCROD (BoSTON) BAKED BOSTON STYLE IN A BUTTERY CRUMB TOPPING 7.95 lemon SOLE (BOSTON) 8.95 FRIED SEAFOOD LIGHTLY BREADED & CRISPLY FRIED SERVED WITH FRESH FRENCH FRIES & COLE SLAW MARYLAND STYLE CRABCAKES 7.95 FRIED CALAMARI 6.50 FRIED SHRIMP FRIED OYSTERS FISH AND CHIPS 6.25 I PREMIU" MINE BY THE lass CABER NET SAUVIGNON - RUTHERFORD ESTATE PIESPORTER - WILHELM WHITE ZINFANDEL - SUTTER HOME CHARDONNAY - MOUNTAIN VIEW SAUVIGNON BLANC - DOMAIN - ST. GEORGE GLAss BoTTLE
4 ROTINI PASTA. with shrimps, red peppers, and scallions in a light lobster cream sauce FE1TUCCINE, with steamed mussels and clams in a Fra Diavolo sauce SHRIMP &I SCALLOP AU GRATIN, finished with a white wine cheese sauce SCAMPI SAUTE. in a seasoned butter sauce, served with garlic/cheese toast STEAMED MUSSELS, in a white wine broth, with garlic/cheese toast JUMBO MUSHROOMS, baked with a crabmeat stulling, with Imperial glaze cfand~ All Include fresh French fries and cole slaw, Sf'lOKEHOUSE GRILL, mesquite broiled chicken breast with grllled onions.. barbecue sauce, melted cheddar cheese, and crisp bacon strips served on a Kaiser roll ALBACORE MELT. grilled sourdough bread, Old English cheese and tuna salad DELI-GRILL, sliced turkey and ham, tomato slices, Old English cheese, barbecue sauce and mayonnaise on grilled sourdough PRIME RIB, open-faced rib on toasted sourdough with creamy horseradish sauce HAMBURGER, with or without cheese on a sesame seed bun, lettuce, tomato, and onion BRISTOL &lrger, Fontlna cheese, bacon. and grilled onions between grilled sourdough CHOCOLATE fudge NUT PIE, whipped cream PECAN PIE, whipped cream CARROT CAKE, pecan filling and cream cheese icing NEW YORK STYLE CHEESECAKE FRESH KEY LIME PIE FRESH STRAWBERRIES, In Grand Marnler cream APPLE SOUR CREAM PIE, with strudel topping VANILLA ICE CREAM 2.95, "''''1.
5 Bin 1 DOMAINE CHANDON - Blanc de Noir 2 KORBEL-Brut 3 PIPER SONOMA-Brut ASTISPUMANTE-Zonin ITALIAN FRENCH 5 BOUVET-Brut 6 MOET &: CHANDON- White Star Extm Dry 7 TAITTINGER-La Francalse Brut 8 DOM PERIGNON, LOUIS ROEDERER - Brut Rose Bottle half half UMh 'i(jftby SAUVIGNON BLANC/fUME BLANC 10 Dry Creek, Kenwood, Beringer-Private Reserve, Robert Mondavi, Clos du Val, 1984 half CHARDONNAY 17 fetzer- Barrel Select Rodney Strong - Chalkhili Vineyards, Pedroncelli, Clos du Bois-Barrel fermented, 1985 half Beringer, firestone, Kendall Jackson, Robert Mondavi, Chateau St. Jean-Sonoma, Jordan, CHENIN BLANC 30 Grand Cru Vineyards, 1985 half Simi, JOHANNISBERG RIESLING 32 Raymond, Jekel-Arroyo Seco, 1985 half
6 N. A. - A.C. 80,.. GrW Menus Bin FRENCH 40 BEAUJOLAIS BLANC-Louis Jadot, MACON VlLLAGES-Les Chazelles Henry Cavalier, POUiLLY FUiSSE-Louis Jadot :3 MEURSAULT - Louis Jadot, POUiLLYFUME-Michel Redde, VOUVRAY-Chapin Landais, 1984 GERMAN Bottle : BLUE NUN -Sichel SCHLOSS VOLLRADS KABINETT- Graf Matushka, 198: JOHANNISBERGER KLAUS SPATLESE, 198:3 2:3.00 5:3 OCKFENER BOCKSTEIN KABINETT - Wilhelm, 198: PIESPORTER GOLDTROPFCHEN KABINETT- Matthias Gorgen, CABERNETSAUVIGNON-Fetzer, CABERNET SAUVIGNON -Jordan, CABERNETSAUVIGNON- Robert Mondavi, 198:3 6:3 MERLOT-Clos du Val, PINOT NOIR-Firestone, 198:3 65 PINOT NOIR - Robert Mondavi, 1982 FRENCH 66 CHATEAU GLORlA-St. Julien, BEAUJOLAIS VlLLAGES- Louis Jadot CHATEAUNEUF DU PAPE Chateau de Beaucastei :31.00 haif U half WHITE ZINFANDEL-Sutter Home, 1985/86 U CABERNET BLANC-Kendall Jackson,
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Assorted Breakfast Breads and Pastries Brunch Buffet Home Fried Potatoes Sliced Fresh Fruit Primavera-style Pasta Salad Tomato and Mozzarella with Torn Basil Caesar Salad with House-made Dressing and Herbed
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LUNCH APPETIZERS & SIDES STUFFED MUSHROOMS... 7.99 Seasoned bread stuffing, melted cheese ITALIAN NACHOS... 8.99 Breaded chicken, meatball, sausage, pepperoni, marinara, melted cheese with garlic bread
More informationbeverage enhancements
beverage enhancements WELcome cocktails Served Upon Arrival $10 Whiskey Clover Gentleman Jack Whiskey, Hennessy VS, Honey Water, Hand-Squeezed Lemon & Orange Cucumber Gimlet Bombay Sapphire Gin, Muddled
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Breakfast, Brunch & Lunch Menu Practicing the Fine Art of Hospitality Celebrating more than 55 years of award winning cuisine and outstanding service at an unmated value. Whether you are planning an elegant
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Brunch Buffets (Minimum of 30 guests ~ $17 Per Person) Classic Brunch Buffet International Cheese and Fresh Fruit Display, Freshly Baked Rolls, Croissants and Muffins, Crisp Garden Salad, Fresh Vegetable,
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3-Course Prix Fixe MENU Lagniappes Pronounced lan-yaps The rich and varied dialects of Southern Louisiana have resulted in many special phrases and sayings. Lagniappes is one such phrase. It has Spanish
More informationCrab Salad Sandwich Crab meat tossed with cucumbers, celery, onions, dill, and mayonnaise. Served with French fries
Starters Garlic Bread... 5.95 Oysters Rockefeller (3)... 11.95 Calamari Appetizer.... 13.95 Spicy, add 1.00 Oysters on the Half Shell (6).... 15.95 Dungeness Crab Cocktail...market price Steamed Clams...
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Appetizers & Starters JALAPEÑO POPPERS Breaded & fried jalapeño poppers with cheddar cheese, served with sour cream 6.95 ONION RINGS Dipped in beer batter and fried to a golden brown 5.75 FRIED VEGGIES
More informationFirecracker Chicken or Shrimp $7.50 / $8.50
Oysters Rockefeller $12.95 Fresh farm raised selects topped and baked with Chestnut Hill s spinach Rockefeller mixture and Hollandaise. Super Sampler $19.95 A combination of any 4 items: shrimp, sesame
More informationLunch & Dinner (& Snacks)
qqq Lunch & Dinner (& Snacks) Prices are per person. For questions on packages or for further inquiries, please call us at 717.697.1841. Soups and Stews $2.50 per person Tomato Basil Bisque Chicken Corn
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Sandbar & Grille Appetizers Steamed Shrimp Chicken Tenders Breaded chicken filets. Served with honey mustard dipping sauce. 7.99 Fish Bites ½ or whole lb. peel & eat shrimp dusted with spice. You can t
More informationYanni s Too Waterfront Dining The Road to a Great Restaurant is Never Long Coeymans ~ New York ~ 12045 518.756.7033 www.yannisrestaurants.com Become a fan on Marc Yanni Yanni s Famous Calamari Lightly
More informationJames Britton, President Fax
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Appetizers Onion Rings Hand breaded and fried to golden perfection. Topped with our legendary seasoning! Served with your choice of dipping sauce. u BBQ Pork Nachos Tortilla chips smothered with shredded
More informationSALADS. local bay shrimp (All Caesars also available as a wrap and served with fries, coleslaw, or potato salad. Add 2.50)
SALADS Caesar Salad Crisp chopped romaine-iceberg hybrid with traditional Caesar dressing, garlic croutons, and freshly grated Parmesan. 8.95 wild salmon 21.95 grilled chicken breast 12.95 Dungeness crab
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APPETIZERS Baked Artichoke Hearts gfa, v Artichoke hearts baked with Gruyere cream sauce and topped with breadcrumbs. 8.99 Spinach & Artichoke Dip v A delicious homemade creamy spinach & roasted artichoke
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Buffet Breakfast Selections $15 per person Buffet Breakfast includes Bakery Basket of Banana Nut Bread and Muffins, Assorted Jams, Butter, Sausage or Bacon, Southern Hash browns, Biscuits and Gravy, Fresh
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Lunch Menu Lunch served 11:00 a.m. to 4:00 p.m. Pasta & More All pastas are served with a House Salad. Blackened Chicken Alfredeaux Penne pasta and blackened chicken in a rich and creamy cheese sauce.
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More informationGEORGINE S RESTAURANT is named after and in memory of our mother, Georgina Nagle.
GEORGINE S RESTAURANT is named after and in memory of our mother, Georgina Nagle. The staff and management at Georgine s would like to thank our loyal customers for over 30 years of success. It is our
More informationCatering Menus Revised 3/2/2017
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Buffalo Chicken Dip All white meat chicken simmered in our spicy buffalo sauce with blended cheeses, garnished with celery, and gorgonzola. Served with grilled flatbread. 9.99 Fried Mozzarella Breaded
More informationSTARTERS ENTRÉE SALADS
STARTERS SMOKING SHRIMP COCKTAIL Super jumbo gulf shrimp slow boiled with aromatic spices, black peppercorns and fresh lemon. Served chilled over smoking dry ice with our Steakhouse cocktail sauce 3.95/ea.
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Catering Menus Banquet Dinner Dinner Selections PLATED DINNER ENTREES All Dinner Entrees are served with House Salad, Dessert, Chef s choice of Starch and Vegetable accompaniments We will complete your
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beverage enhancements WELcome cocktails Served Upon Arrival $10 Whiskey Clover Gentleman Jack Whiskey, Hennessy VS, Honey Water, Hand-Squeezed Lemon & Orange Cucumber Gimlet Bombay Sapphire Gin, Muddled
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Hereford House Independence 19721 EAST JACKSON DRIVE, INDEPENDENCE, MO 64057 Phone: 816-795-9200 Fax: 816-795-9804 WWW.HEREFORDHOUSE.COM PRIVATE DINING & BANQUET INFORMATION Hereford House has been the
More informationPersonalized Touch Catering, LLC
OTHER APPETIZER SELECTIONS The Cold Appetizer Centerpiece consisting of vegetables, homemade dips, fruit, cheese ball, summer sausage, assorted cheese and crackers, (pictured below) is $4.75 per person.
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